US4139645A - Coloring agents for edible materials - Google Patents
Coloring agents for edible materials Download PDFInfo
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- US4139645A US4139645A US05/823,801 US82380177A US4139645A US 4139645 A US4139645 A US 4139645A US 82380177 A US82380177 A US 82380177A US 4139645 A US4139645 A US 4139645A
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- red
- edible
- gelatin
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- 239000000463 material Substances 0.000 title claims abstract description 57
- 239000003086 colorant Substances 0.000 title claims description 35
- 239000004174 erythrosine Substances 0.000 claims abstract description 100
- 229940011411 erythrosine Drugs 0.000 claims abstract description 100
- 235000012732 erythrosine Nutrition 0.000 claims abstract description 92
- IINNWAYUJNWZRM-UHFFFAOYSA-L erythrosin B Chemical compound [Na+].[Na+].[O-]C(=O)C1=CC=CC=C1C1=C2C=C(I)C(=O)C(I)=C2OC2=C(I)C([O-])=C(I)C=C21 IINNWAYUJNWZRM-UHFFFAOYSA-L 0.000 claims abstract description 91
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 89
- 239000006104 solid solution Substances 0.000 claims abstract description 84
- 229920000159 gelatin Polymers 0.000 claims abstract description 78
- 108010010803 Gelatin Proteins 0.000 claims abstract description 75
- 239000008273 gelatin Substances 0.000 claims abstract description 75
- 235000019322 gelatine Nutrition 0.000 claims abstract description 75
- 238000000034 method Methods 0.000 claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 239000000243 solution Substances 0.000 claims description 62
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 34
- SGHZXLIDFTYFHQ-UHFFFAOYSA-L Brilliant Blue Chemical compound [Na+].[Na+].C=1C=C(C(=C2C=CC(C=C2)=[N+](CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=2C(=CC=CC=2)S([O-])(=O)=O)C=CC=1N(CC)CC1=CC=CC(S([O-])(=O)=O)=C1 SGHZXLIDFTYFHQ-UHFFFAOYSA-L 0.000 claims description 19
- 235000012745 brilliant blue FCF Nutrition 0.000 claims description 19
- 239000004161 brilliant blue FCF Substances 0.000 claims description 19
- 230000002378 acidificating effect Effects 0.000 claims description 17
- UJMBCXLDXJUMFB-UHFFFAOYSA-K trisodium;5-oxo-1-(4-sulfonatophenyl)-4-[(4-sulfonatophenyl)diazenyl]-4h-pyrazole-3-carboxylate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)C1=NN(C=2C=CC(=CC=2)S([O-])(=O)=O)C(=O)C1N=NC1=CC=C(S([O-])(=O)=O)C=C1 UJMBCXLDXJUMFB-UHFFFAOYSA-K 0.000 claims description 13
- OIQPTROHQCGFEF-UHFFFAOYSA-L chembl1371409 Chemical compound [Na+].[Na+].OC1=CC=C2C=C(S([O-])(=O)=O)C=CC2=C1N=NC1=CC=C(S([O-])(=O)=O)C=C1 OIQPTROHQCGFEF-UHFFFAOYSA-L 0.000 claims description 12
- 229940051147 fd&c yellow no. 6 Drugs 0.000 claims description 12
- 235000013361 beverage Nutrition 0.000 claims description 11
- 235000014171 carbonated beverage Nutrition 0.000 claims description 11
- KHLVKKOJDHCJMG-QDBORUFSSA-L indigo carmine Chemical compound [Na+].[Na+].N/1C2=CC=C(S([O-])(=O)=O)C=C2C(=O)C\1=C1/NC2=CC=C(S(=O)(=O)[O-])C=C2C1=O KHLVKKOJDHCJMG-QDBORUFSSA-L 0.000 claims description 11
- 235000012738 indigotine Nutrition 0.000 claims description 11
- 239000004179 indigotine Substances 0.000 claims description 11
- 239000002245 particle Substances 0.000 claims description 5
- 238000001704 evaporation Methods 0.000 claims description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 37
- 239000002253 acid Substances 0.000 description 29
- 239000000203 mixture Substances 0.000 description 26
- 239000007864 aqueous solution Substances 0.000 description 17
- 239000000975 dye Substances 0.000 description 16
- 235000015165 citric acid Nutrition 0.000 description 15
- 238000001556 precipitation Methods 0.000 description 14
- 238000003756 stirring Methods 0.000 description 13
- 150000007513 acids Chemical class 0.000 description 12
- 241000219095 Vitis Species 0.000 description 10
- 235000009754 Vitis X bourquina Nutrition 0.000 description 10
- 235000012333 Vitis X labruscana Nutrition 0.000 description 10
- 235000014787 Vitis vinifera Nutrition 0.000 description 10
- 239000000843 powder Substances 0.000 description 10
- 235000020374 simple syrup Nutrition 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 239000002244 precipitate Substances 0.000 description 7
- 235000000346 sugar Nutrition 0.000 description 7
- 235000002906 tartaric acid Nutrition 0.000 description 7
- 238000004040 coloring Methods 0.000 description 6
- 239000003814 drug Substances 0.000 description 6
- 229940079593 drug Drugs 0.000 description 6
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 5
- 235000008504 concentrate Nutrition 0.000 description 5
- -1 for example Polymers 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000011975 tartaric acid Substances 0.000 description 4
- 235000011037 adipic acid Nutrition 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 235000011087 fumaric acid Nutrition 0.000 description 3
- 238000010348 incorporation Methods 0.000 description 3
- 235000011007 phosphoric acid Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- UBVSIAHUTXHQTD-UHFFFAOYSA-N 2-n-(4-bromophenyl)-1,3,5-triazine-2,4-diamine Chemical compound NC1=NC=NC(NC=2C=CC(Br)=CC=2)=N1 UBVSIAHUTXHQTD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000167854 Bourreria succulenta Species 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 150000001279 adipic acids Chemical class 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- 235000019693 cherries Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000021185 dessert Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000002864 food coloring agent Nutrition 0.000 description 2
- 150000002238 fumaric acids Chemical class 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 150000003016 phosphoric acids Chemical class 0.000 description 2
- 235000014214 soft drink Nutrition 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- LAINPTZBIXYTIZ-UHFFFAOYSA-N 2-(3-hydroxy-2,4,5,7-tetraiodo-6-oxo-9-xanthenyl)benzoic acid Chemical compound OC(=O)C1=CC=CC=C1C1=C2C=C(I)C(=O)C(I)=C2OC2=C(I)C(O)=C(I)C=C21 LAINPTZBIXYTIZ-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- WLDHEUZGFKACJH-ZRUFZDNISA-K Amaranth Chemical compound [Na+].[Na+].[Na+].C12=CC=C(S([O-])(=O)=O)C=C2C=C(S([O-])(=O)=O)C(O)=C1\N=N\C1=CC=C(S([O-])(=O)=O)C2=CC=CC=C12 WLDHEUZGFKACJH-ZRUFZDNISA-K 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 150000000996 L-ascorbic acids Chemical class 0.000 description 1
- 101100386054 Saccharomyces cerevisiae (strain ATCC 204508 / S288c) CYS3 gene Proteins 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000012735 amaranth Nutrition 0.000 description 1
- 239000011260 aqueous acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 235000012174 carbonated soft drink Nutrition 0.000 description 1
- CEZCCHQBSQPRMU-UHFFFAOYSA-L chembl174821 Chemical group [Na+].[Na+].COC1=CC(S([O-])(=O)=O)=C(C)C=C1N=NC1=C(O)C=CC2=CC(S([O-])(=O)=O)=CC=C12 CEZCCHQBSQPRMU-UHFFFAOYSA-L 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021554 flavoured beverage Nutrition 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 229940038487 grape extract Drugs 0.000 description 1
- 235000015201 grapefruit juice Nutrition 0.000 description 1
- 235000014666 liquid concentrate Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000013618 particulate matter Substances 0.000 description 1
- 235000013997 pineapple juice Nutrition 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 101150035983 str1 gene Proteins 0.000 description 1
- 125000001424 substituent group Chemical group 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/47—Addition of dyes or pigments, e.g. in combination with optical brighteners using synthetic organic dyes or pigments not covered by groups A23L5/43 - A23L5/46
Definitions
- This invention relates to the field of edible materials and more particularly to a novel method of imparting a red hue to edible materials by incorporating a stabilized solid solution consisting of FD & C Red No. 3 and edible gelatin; to edible materials colored with stabilized solid solutions consisting essentially of FD & C Red No. 3 and edible gelatin; to stabilized solid solutions consisting essentially of FD & C Red No. 3 and edible gelatin useful as a dyestuff for edible materials, particularly edible materials containing acids; and to the process for preparing said stabilized solid solutions.
- U.S. Pat. No. 3,425,841 which issued Feb. 4, 1969, discloses the use of FD & C Red No. 3 to impart a selected color to a blend of pineapple and grapefruit juices having a pH of between 3.1 and 4.2.
- the blend is described as usually containing citric and ascorbic acids in addition to the natural acidic components of the blend.
- U.S. Pat. No. 3,483,002 which issued Dec. 9, 1969, discloses the use of FD & C Red No. 3 in tablets of gelatinous coloring compositions which include sugar, gelatin, gum arabic and hydrogenated vegetable shortening.
- the tablets are described as a medium for the transfer of color and flavor into foods, confections and the like.
- U.S. Pat. No. 1,172,113 issued Feb. 16, 1916, discloses a process for producing coloring tablets for candy which consists of concentrating a solution of sugar, gelatin and a color soluble in said solution until the composition may be formed into tablets.
- the present invention in its method of use aspect provides a method of imparting a red hue to edible materials which comprises incorporating into said edible materials in an amount effective to impart the desired red color, a stabilized solid solution consisting essentially of FD & C Red No. 3 and edible gelatin.
- the invention relates to stabilized solid solutions consisting essentially of FD & C Red No. 3 and edible gelatin.
- the invention in its colored edible materials aspect, relates to edible materials which have incorporated therein stabilized solid solutions consisting essentially of FD & C Red No. 3 and edible gelatin to impart the desired red hue.
- the invention in its process aspect, relates to a process for preparing stabilized solid solutions consisting essentially of FD & C Red No. 3 and edible gelatin which comprises dissolving the FD & C Red No. 3 and gelatin in water, evaporating the solution to dryness and comminuting the residual solid solution to the desired particle size.
- the invention sought to be patented resides in a method of imparting a red hue to edible materials which comprises incorporating into said edible materials, in an amount effective to impart red hue thereto, as a coloring agent, a stabilized solid solution consisting essentially of 0.1 to 40 percent by weight of the solution of FD & C Red No. 3 and 99.9 to 60 percent by weight of the solution of edible gelatin, said solid solution optionally containing in addition to the FD & C Red No. 3 and gelatin sufficient amounts of edible colorants selected from the group consisting of FD & C Blue No. 1, FD & C Blue No. 2, FD & C Yellow No. 5 and FD & C Yellow No. 6 to impart a desired shade of red hue to said edible materials.
- This invention in its composition of matter aspect, resides in the novel stabilized solid solutions as coloring agents for imparting a red hue to edible materials, consisting essentially of 0.1 to 40 percent by weight of the solution of FD & C Red No. 3 and 99.9 to 60 percent by weight of the solution of edible gelatin, said solid solution optionally containing in addition to the FD & C Red No. 3 and gelatin sufficient amounts of edible colorants selected from the group consisting of FD & C Blue No. 1, FD & C Blue No. 2, FD & C Yellow No. 5 and FD & C Yellow No. 6 to impart a desired shade of red hue to said edible materials.
- the invention sought to be patented resides in the novel stabilized solid solutions consisting of 0.1 to 30 percent by weight of the solution of FD & C Red No. 3 and 99.9 to 70 percent by weight of edible gelatin.
- the invention sought to be patented resides in the novel solid stabilized solutions consisting of 0.1 to 30 percent by weight of the solution of FD & C Red No. 3, 0.1 to 5 percent by weight of the solution of FD & C Blue No. 1 and 99.8 to 65 percent by weight of the solution of edible gelatin.
- This invention in its colored edible materials aspect, resides in novel colored edible materials which comprise edible materials and as coloring agents stabilized solid solutions consisting essentially of 0.1 to 40 percent by weight of the solution of FD & C Red No. 3 and 99.9 to 60 percent by weight of the solution of edible gelatin, said solid solution optionally containing in addition to the FD & C Red No. 3 and gelatin sufficient amounts of edible colorants selected from the group consisting of FD & C Blue No. 1, FD & C Blue No. 2, FD & C Yellow No. 5 and FD & C Yellow No. 6 to impart a desired shade of red hue to said edible material.
- This invention in its process aspect, resides in the novel process for preparing a stabilized solid solution consisting essentially of 0.1 to 40 percent by weight of FD & C Red No. 3 and 99.9 to 60 percent by weight of the solution of edible gelatin, said solid solution optionally containing in addition to the FD & C Red No. 3 and gelatin sufficient amounts of edible colorants selected from the group consisting of FD & C Blue No. 1, FD & C Blue No. 2, FD & C Yellow No. 5 and FD & C Yellow No. 6 which comprises: (a) dissolving the edible gelatin in water; (b) dissolving the FD & C Red No.
- Red No. 3 is the bluish-red dyestuff certified by the United States Food and Drug Administration for use in food, drugs and cosmetics and given the designated Red No. 3. Another common name for the dyestuff is erythrosine. Red No. 3 is listed in the Colour Index by Number 45430 and has the chemical name disodium 2,4,5,7 tetraiodofluorescein (Chemical Abstracts Registry Number 568-63-8) having the chemical structure ##STR1##
- gelatin refers to any type of edible gelatin listed by the United States Food and Drug Administration as being acceptable for use in foods and drugs.
- types of edible gelatins for example, gelatins of any Bloom number, type A (acid processed) gelatin and type B (alkaline processed) gelatin are useful in the preparation of the gelatin-FD & C Red No. 3 solid solutions of this invention.
- stabilized solid solution refers to a solidified solution of FD & C Red No. 3 dissolved in gelatin which exhibits a high degree of stability in the presence of acid-containing foodstuffs and beverages as discussed in greater detail hereinbelow.
- the term "edible colorants” means colors certified by the United States Food and Drug Administration for use in foodstuffs and drugs and in addition to FD & C Red. No. 3, includes FD & C Blue No. 1, FD & C Blue No. 2, FD & C Yellow No. 5 and FD & C Yellow No. 6.
- gelatin dessert and/or gelatin dessert mix is used herein to refer to the commercial fruit flavored gelatin desserts commonly sold in the retail market. Generally, these are composed of sugar, gelatin, acids, flavoring, coloring agents and various preservatives and stabilizers.
- the dessert mix when dissolved in water, will generally produce a solution having a pH of 4.1 or lower.
- novel coloring agents of this invention are stabilized solid solutions consisting essentially of FD & C Red No. 3 and edible gelatin which are obtained by dissolving in a first step, the gelatin in water, followed by slowly dissolving, in a second step, the FD & C Red No. 3 in the resultant aqueous gelatin solution. The aqueous solution is then evaporated to dryness and the residual stabilized solid solution of FD & C Red No. 3 in gelatin is ground to the desired particle size range.
- other edible colorants particularly those selected from the group consisting of FD & C Blue No. 1, FD & C Blue No. 2, FD & C Yellow No. 5 and FD & C Yellow No. 6 may be incorporated to produce the desired shade of red hue needed, for example, grape or cherry color, for a specific edible material.
- the instant novel stabilized solid solutions consisting of FD & C Red No. 3 and edible gelatin provide various shades of red hue making them useful for application as food and beverage coloring agents.
- they are admixed in an effective, color-imparting amount with an edible material or edible material precursor, for example, a beverage concentrate or gelatin dessert powder.
- an edible material or edible material precursor for example, a beverage concentrate or gelatin dessert powder.
- the solid solutions of this invention have a reduced tinctorial strength compared to the corresponding dye and are effectively used to impart color in the range of from 1 to 300,000 parts per million to approximate the pure color use levels.
- the stabilized solid solutions are used as coloring agents for edible materials in essentially the same manner as are other food coloring agents known in the art. Thus, they can be incorporated into the edible material as a finely divided powder in a dry blending operation; as a finely divided powder into a liquid to form a color concentrate solution; or, if desired, they can be reconstituted as an aqueous solution which may then be used to impart color to an edible material.
- a typical example of a dry blending application is the incorporation of the solid solution into uncolored gelatin dessert mix base as the coloring agent. The resulting colored mix, when prepared in the normal manner, produces a clear, colored gelatin dessert.
- the finely divided solid solution powder may be dissolved in simple-syrup solutions to prepare colored concentrates for use in the manufacture of carbonated beverages.
- the stabilized solid solution may be dissolved in a liquid, for example, water and then the colored solution added to the edible material as the coloring agent.
- the solid solutions of FD & C Red No. 3 in gelatin of the instant invention are characterized by a surprisingly and unexpectedly high degree of stability to natural acids found in foodstuffs and to acids commonly used by the food industry in the preparation of such edible materials as fruit flavored gelatin desserts, carbonated fruit flavored soft drinks and non-carbonated fruit flavored beverages.
- FD & C Red No. 3 has had little or no use in coloring acid-containing edible materials where the pH of the food product is below 5.0.
- the only foodstuff application which appears to be known where FD & C Red No. 3 is said to be stable at low pH is that described in hereinabove discussed U.S. Pat. No. 3,425,841 which teaches the use of FD & C Red No. 3 in coloring a pineapple-grapefruit drink.
- FD & C Red No. 3 when FD & C Red No. 3 is incorporated into an edible material which contains an acid either normally found or used in such products, for example, citric, tartaric, adipic, fumaric or phosphoric acids, there is a very definite if not complete loss of the red hue of the dyestuff. Moreover, the shade will usually change and the coloring agent will precipitate from solution. The latter is particularly undesirable in foodstuffs and beverages where clarity is required, for example, gelatin desserts and carbonated beverages.
- the present invention provides a means of overcoming this undesirable decomposition of FD & C Red No. 3 when used in acid-containing foodstuffs and beverages by incorporating the color in the form of a stabilized solid solution consisting essentially of FD & C Red No. 3 and edible gelatin.
- the high degree of acid stability of the novel FD & C Red No. 3-gelatin solid solutions of this invention permit them to be used in acid-containing edible materials while heretofore FD & C Red No. 3 per se could not be utilized.
- a particularly preferred use is the incorporation of a finely ground solid solution of gelatin and FD & C Red No. 3 as the coloring agent into commercial fruit-flavored gelatin dessert bases.
- Fruit-flavored gelatin desserts generally exhibit a pH of 4.1 or lower due to the presence of various acids, for example, citric acid.
- the red hue imparting solid solutions of gelatin and FD & C Red No. 3 may also be conveniently incorporated as the coloring agent into syrup concentrates used for the preparation of carbonated soft drinks.
- the instant gelatin-FD & C Red No. 3 solid solutions can be used to impart red shades to non-carbonated fruit-flavored beverages.
- the concentration of FD & C Red No. 3 in the stabilized solid solutions is dependent upon the nature of the edible material being colored and the degree of red hue desired therein. Generally, it is preferred to utilize a solid solution containing approximately 0.1 to approximately 35 percent by weight of the solid solution of FD & C Red No. 3 to develop the particular red color desired. For deep coloring, such as in strawberry and cherry flavored edible materials, solid solutions containing approximately 25 to approximately 35 percent by weight of the solutions of FD & C Red No. 3 are preferred. More dilute gelatin-FD & C Red No. 3 solid solutions, that is, 0.1 percent to approximately 25 percent, may be incorporated in edible materials as toners to produce red shades of yellows and blues in foodstuffs.
- FD & C Blue No. 1 FD & C Blue No. 2
- FD & C Yellow No. 5 FD & C Yellow No. 6
- an excellent grape shade may be obtained by introducing FD & C Blue No. 1 with the FD & C Red No. 3 into the aqueous solution prepared in the first step of the process for obtaining the stabilized solid solutions of this invention.
- orange shades can be obtained by introducing FD & C Yellow No. 5 or FD & C Yellow No. 6 colorants with the FD & C Red No. 3 in the first step.
- novel stabilized solid solutions of this invention are prepared by adding with stirring an amount of edible gelatin equivalent to approximately 60 to 99.9 percent by weight of the desired final solid solution to sufficient hot water (90° to 100° C.) to completely dissolve the gelatin.
- the FD & C Red No. 3 in an amount equal to approximately 0.1 to 40 percent of the weight of the final solid solution, is then slowly added to the hot aqueous gelatin solution.
- the resultant aqueous solution of gelatin and color is evaporated to dryness in a conventional manner, for example, in a vacuum or air oven, spray drier or drum drier.
- the residue which is the stabilized solid solution of FD & C Red No. 3 and gelatin, is then comminuted to the desired particle size for incorporation in edible materials.
- novel stabilized solid solutions consisting essentially of FD & C Red No. 3 and edible gelatin are incorporated into edible materials either in the finely divided powder form or alternatively as reconstituted aqueous solutions of the stabilized gelatin-FD & C Red No. 3 colorants.
- the powdered solid solutions are blended with uncolored dry mixes of edible materials, for example, commercial gelatin dessert mixes to impart the desired red hue to the dessert mix.
- the powdered solid solutions of gelatin and FD & C Red No. 3 of this invention can also be used to color simple syrup solutions additionally containing flavorings and other additives to prepare beverage concentrates of the type used by the soft drink industry.
- An alternative mode of employing the stabilized solid solution colorants of this invention is effected by dissolving them in water (preferably hot water) at a specific weight ratio to form a solution, which, in turn, is added to liquid concentrates of edible materials, or to other forms of edible materials to produce the desired red hue.
- Examples 7-A-1 through 7-A-5) are obtained in solution systems with regard to retention of color and precipitation of the dyestuff when the acidic substituent is added to a solution in which the gelatin and FD & C Red No. 3 have been precombined vis a vis adding the FD & C Red No. 3 to a solution in which the gelatin and acid have been precombined.
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
______________________________________ CARBONATED BEVERAGES Observation After 5 Days Percent of Ex. Orig. Color No. Acid pH Shade Precipitation Value ______________________________________ 2-C Citric 3.8 Red None 100 2-D Citric 3.8 Red Moderate 50 2-E Citric 3.8 Grape None 100 2-F Citric 3.8 Grape Moderate 50 2-G Tartaric 3.7 Red None 100 2-H Tartaric 3.7 Red Moderate 50 2-I Tartaric 3.7 Grape None 100 2-J Tartaric 3.7 Grape Moderate 70 ______________________________________
______________________________________ Observations Ex. Immediate After 100 Hours No. Acid pH Precipitate* Precipitate* ______________________________________ 6-A-1 Citric 3.2 Trace Slight 6-A-2 Tartaric 3.5 None 95% 6-A-3 Adipic 4.5 None 95% 6-A-4 Fumeric 3.5 None 95% 6-A-5 Phosphoric 3.1 100% 100% ______________________________________ The amount of precipitate was estimated from the amount of FD & C Red No. 3 remaining in solution.
______________________________________ Observations Ex. Immediate After 100 Hours No. Acid pH Precipitate Precipitate ______________________________________ 6-B-1 Citric 3.6 None None 6-B-2 Tartaric 3.4 None None 6-B-3 Adipic 4.2 None None 6-B-4 Fumaric 3.3 None None 6-B-5 Phosphoric 3.0 None None ______________________________________
______________________________________ Example Physical No. Acid Appearance Precipitation ______________________________________ 7-A-1 Citric Clear None 7-A-2 Tartaric Clear None 7-A-3 Adipic Clear None 7-A-4 Fumaric Clear None 7-A-5 Phosphoric Clear None ______________________________________
______________________________________ Example Physical No. Acid Appearance Precipitation ______________________________________ 7-B-1 Citric Hazy Slight 7-B-2 Tartaric Hazy Slight 7-B-3 Adipic Hazy Slight 7-B-4 Fumaric Hazy Slight 7-B-5 Phosphoric Hazy Slight ______________________________________
______________________________________ Ex. Wt. of Wt. of FD & C Red No. 3 No. FD & C Red No. 3 Gelatin Assay (by wt.) ______________________________________ 8-B 2.0 g 18.0 g 10% 8-C 1.1 g 15.0 g 25% 8-D 7.0 g 13.0 g 35% 8-E 8.0 g 12.0 g 40% ______________________________________
Claims (10)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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US05/823,801 US4139645A (en) | 1977-08-11 | 1977-08-11 | Coloring agents for edible materials |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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US05/823,801 US4139645A (en) | 1977-08-11 | 1977-08-11 | Coloring agents for edible materials |
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Publication Number | Publication Date |
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US4139645A true US4139645A (en) | 1979-02-13 |
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US05/823,801 Expired - Lifetime US4139645A (en) | 1977-08-11 | 1977-08-11 | Coloring agents for edible materials |
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US (1) | US4139645A (en) |
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4368208A (en) * | 1981-04-13 | 1983-01-11 | Mccormick & Company, Inc. | Water-soluble curcumin complex |
US4477475A (en) * | 1982-09-29 | 1984-10-16 | Fishman Steven J | Method for coloring fish flesh |
US4664925A (en) * | 1985-03-11 | 1987-05-12 | Plough, Inc. | Dyed eggs |
US5009940A (en) * | 1987-09-16 | 1991-04-23 | Plough, Inc. | Cup for dyeing eggs |
US5300310A (en) * | 1993-03-23 | 1994-04-05 | The Procter & Gamble Company | Purple colored beverages brightened with clouding agents |
EP0674844A1 (en) * | 1994-03-29 | 1995-10-04 | Kraft Foods, Inc. | Ready-to-eat, multi-component, multi-colored gels |
US5490994A (en) * | 1994-07-27 | 1996-02-13 | Kraft Foods, Inc. | Method of stabilizing the color of the disodium salt of 5,5'-indigotin disulfonic acid |
US6289844B2 (en) * | 1999-12-22 | 2001-09-18 | Andy's Bait International Inc. | Medium for coloring live bait worms |
Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1388174A (en) * | 1919-09-29 | 1921-08-23 | Henry W Denny | Composition of matter and process of making same |
US2535538A (en) * | 1949-03-17 | 1950-12-26 | Kohnstamm & Co Inc H | Gelatinous composition of matter and method of preparing same |
US2841499A (en) * | 1955-03-03 | 1958-07-01 | Union Starch & Refining Compan | Colored food product and method of making the same |
US3425841A (en) * | 1966-01-07 | 1969-02-04 | Castle & Cooke | Pineapple-grapefruit fruit juice blend |
US3483002A (en) * | 1966-11-15 | 1969-12-09 | Kohnstamm & Co Inc H | Gelatinous coloring composition and process |
US3655406A (en) * | 1969-02-07 | 1972-04-11 | Hoffmann La Roche | Carotenoid compositions |
US3734745A (en) * | 1970-11-23 | 1973-05-22 | Gen Foods Corp | Multi-layered, multi-colored desserts |
US3792182A (en) * | 1972-04-10 | 1974-02-12 | P Carpigiani | Machine and method for making a soft ice product formed of frozen air-and-gelatin dispersion |
-
1977
- 1977-08-11 US US05/823,801 patent/US4139645A/en not_active Expired - Lifetime
Patent Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1388174A (en) * | 1919-09-29 | 1921-08-23 | Henry W Denny | Composition of matter and process of making same |
US2535538A (en) * | 1949-03-17 | 1950-12-26 | Kohnstamm & Co Inc H | Gelatinous composition of matter and method of preparing same |
US2841499A (en) * | 1955-03-03 | 1958-07-01 | Union Starch & Refining Compan | Colored food product and method of making the same |
US3425841A (en) * | 1966-01-07 | 1969-02-04 | Castle & Cooke | Pineapple-grapefruit fruit juice blend |
US3483002A (en) * | 1966-11-15 | 1969-12-09 | Kohnstamm & Co Inc H | Gelatinous coloring composition and process |
US3655406A (en) * | 1969-02-07 | 1972-04-11 | Hoffmann La Roche | Carotenoid compositions |
US3734745A (en) * | 1970-11-23 | 1973-05-22 | Gen Foods Corp | Multi-layered, multi-colored desserts |
US3792182A (en) * | 1972-04-10 | 1974-02-12 | P Carpigiani | Machine and method for making a soft ice product formed of frozen air-and-gelatin dispersion |
Non-Patent Citations (1)
Title |
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Certified Food Colors, Warner-Jenkinson Manufacturing Co., 1969, pp. 20-23, 46, 35-38. * |
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4368208A (en) * | 1981-04-13 | 1983-01-11 | Mccormick & Company, Inc. | Water-soluble curcumin complex |
US4477475A (en) * | 1982-09-29 | 1984-10-16 | Fishman Steven J | Method for coloring fish flesh |
US4664925A (en) * | 1985-03-11 | 1987-05-12 | Plough, Inc. | Dyed eggs |
US5009940A (en) * | 1987-09-16 | 1991-04-23 | Plough, Inc. | Cup for dyeing eggs |
US5300310A (en) * | 1993-03-23 | 1994-04-05 | The Procter & Gamble Company | Purple colored beverages brightened with clouding agents |
WO1994021144A1 (en) * | 1993-03-23 | 1994-09-29 | The Procter & Gamble Company | Purple colored beverages brightened with clouding agents |
EP0674844A1 (en) * | 1994-03-29 | 1995-10-04 | Kraft Foods, Inc. | Ready-to-eat, multi-component, multi-colored gels |
US5490994A (en) * | 1994-07-27 | 1996-02-13 | Kraft Foods, Inc. | Method of stabilizing the color of the disodium salt of 5,5'-indigotin disulfonic acid |
US6289844B2 (en) * | 1999-12-22 | 2001-09-18 | Andy's Bait International Inc. | Medium for coloring live bait worms |
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